Sunday, February 19, 2006

Recipe for Cauliflower with Bacon and Mushrooms.


I've been seriously off topic lately due to Cheese Sandwich Day. If you missed that little food blogger uprising, here's the Cheese Sandwich Announcement, my first cheese sandwich, my second cheese sandwich, and my third cheese sandwich. The third sandwich post is the ongoing roundup of links to all the other cheese sandwiches out there in food blogdom, so be sure to check them out. There's obviously a lot of talent and passion in the food blog community. More sandwiches are still coming every day, so if you're a food blogger and haven't had a cheese sandwich lately, it's never too late to make one. For me, I've eaten my fill of sandwiches and it's time for Weekend Herb Blogging.

It's snowing in Salt Lake City, and those plants you see poking up through the snow are my herbs. Now that's just sad. If I hadn't created Weekend Herb Blogging when it was gloriously summer in Utah I might have thought to call it Weekend Plant Blogging! Luckily blogging about any kind of plant is acceptable, so this week I'm talking about cauliflower.


Cauliflower is considered one of The World's Healthiest Foods, according to the George Mateljan Foundation. It's a close relative of broccoli, but the cauliflowerets don't turn green because the leaves of the plant shield them from the sun. It's very low carb, low in calories, and is a cruciferous (cancer-fighting) vegetable.

Cauliflower with Bacon and Mushrooms
(Makes about 4 servings, adapted from Vegetable Love)

Ingredients:
4 slices pre-cooked bacon (or use regular bacon, but it will be higher in fat)
1 T butter (or olive oil)
small head cauliflower, cut into small bite-size pieces
8 oz. mushrooms, cut in half, then into thick slices
1/2 red onion, diced into small pieces
1/2 cup chopped fresh parsley
salt and pepper to taste

Instructions:
Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Pour off most of bacon fat, but don't wipe out pan. (The original recipes leaves all the fat in the pan, but since bacon isn't even officially allowed on The South Beach Diet, I used much less bacon and then left just a tiny bit of the fat for flavor.)

Add butter or olive oil, heat for 1 minute, then add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit.

Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Season with salt and pepper and serve hot.


South Beach Suggestions:

I actually ate this as a complete meal when I made it. It would also taste great served with something like Forbidden City Chicken or Sauteed Scallops with Garlic. For phase one, just add a green salad. For phase two add Georgette's Really Lemony Greek Pilafi.

(Edit, added May 2007: Here is an interesting story about how Carolyn of Tasting Spoons started blogging and her version of Cauliflower with Bacon and Mushrooms.counter customizable free hit

12 comments:

  1. This looks fantastic. I'm thinking I could substitute the bacon for smoked ham and still feel great about eating it. Thanks for the recipe!

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  2. That looks great Kalyn, I'm going to have to re-think never pickin up a big bunch of cauli at the grocery store:)

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  3. What a great way to enjoy cauliflower. Love the recipe.

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  4. This looks fantastic. I adore cauliflower, so I'll have to try these variations.

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  5. Kayln...this looks incredible! Some of my favorite things all in one dish. I'll be making this very soon. Thank you for posting!

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  6. Watch for purple cauliflower next time.You will find it more interesting.I had tried purple ones.

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  7. Cauliflower fan...NOT! So I used 1/4 of it and doubled the bacon and used some broccoli....it twasn't bad at all! I guess you'd have to change the name!

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  8. Lisa, that sounds good to me. More bacon is always good. (Don't tell the South Beach Diet police.)

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  9. Ever since you posted this recipe, I've been making it regularly (probably about 5 times). The quantities seem to be very adaptable, and I can hardly keep my fingers out of the pan, nibbling as it cooks. It's just delicious. Thanks for sharing this one.

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  10. Carolyn, thanks so much for letting me know you like it. I need to make it again myself!

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  11. Kalyn - I made the cauliflower dish again the other day and decided that since I have my own blog now, I'd post it. Gave you all the credit, though. Thanks much for the great recipe. http://tastingspoons.blogspot.com

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  12. I'm wondering if British Back Bacon (less fatty) would be an acceptable alternative to Canadian Bacon to make this dish. Giving it a try tonight and will report back.

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